Fondant potatoes are a delightful combination of crispy on the outside and melt-in-your-mouth on the inside. This recipe will elevate any main dish to a more refined level.
Ingredients:
- 6 large potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 60g butter
- 3 sprigs fresh rosemary
- 2 cloves garlic
- 250ml chicken broth
- 80g spicy sun-dried tomato paste
- 100g 18% cream
Instructions:
Step 1: Prepare the Potatoes
- Peel and trim the ends of the potatoes to form cylinders about 5 cm in diameter and 8 cm in height.
- Slice each potato in half horizontally, creating 12 cylinders about 4 cm high.
- Drizzle the potatoes with olive oil on both sides, then season with salt and pepper.
Tip: Larger potatoes (about 10 cm long) work best for this recipe.
Step 2: Sear the Potatoes
- Heat an ovenproof skillet and add the remaining olive oil. Place the potatoes in the skillet and fry over medium heat for about 7 minutes on each side until they begin to brown.
Step 3: Cook the Potatoes in Broth
- Add the browned butter, rosemary sprigs, and whole garlic cloves to the potatoes.
- Once the butter has melted, pour it over the potatoes, then pour in the chicken broth and bring to a boil.
Step 4: Bake the Potatoes
- Transfer the skillet with the potatoes to a preheated oven and bake for about 30 minutes.
- After about 15 minutes of baking, baste the potatoes with the pan juices.
Step 5: Serve the Fondant Potatoes
- Remove the rosemary sprigs from the skillet and serve the potatoes with a dollop of cream and spicy sun-dried tomato paste.
